Effect of algal fertilization on the biochemical and phytochemical composition and antioxidant activity of tomato and pepper plants

Abstract

Abstract. Baroud S, Tahrouch S, Hatimi A. 2024. Effect of algal fertilization on the biochemical and phytochemical composition and antioxidant activity of tomato and pepper plants. Cell Biol Dev 8: 36-44. The aim of our study was to evaluate the effect of three brown algae, Bifurcaria bifurcata, Cystoseira gibraltarica and Fucus spiralis, on the biochemical and phytochemical composition of tomato and pepper plants. The algae were applied in two forms and at different concentrations: aqueous extract (0.5%, 1% and 2%) and amendment (C1, C2 and C3). The aqueous extract of B. bifurcata with its three concentrations showed the highest protein content in tomato leaves (217, 200 and 196.9 mg/g DM) and all aqueous extracts of F. spiralis showed high levels of total sugars (83.13, 83.08 and 75.38 mg/g DM). For pepper, the highest protein content was recorded for the 1% C. gibraltarica aqueous extract (196.57 mg/g DM). High levels of total sugars in pepper leaves were induced by the 2% C. gibraltarica aqueous extract (52.22 mg/g DM). Furthermore, the photosynthetic pigment content of the leaves of both vegetable crops (tomato and pepper) was generally significantly affected by the presence of aqueous extracts and amendments of the three brown algae. In addition, tomato and pepper plants treated with aqueous extracts (spraying) or by amendment, showed a significant improvement in all phytochemical parameters and antioxidant activity. These three algae proved to be good candidates for the effective development of biostimulants to improve biochemical composition and phytochemical parameters. This study could provide important information on the identification and use of Moroccan algal resources in agriculture.